SALMONELLOSIS: HOW TO AVOID IT
By Pauline Williams, MPA RD CD
Salmonella spp. is a bacterium that may cause foodborne illness by infection. It is estimated that 2-4 million cases of salmonellosis occur in the United States each year . Symptoms include nausea, vomiting, abdominal cramps, diarrhea (sudden onset), fever, and headache. Symptoms generally occur between 8 to 12 hours after ingestion and last about 1 to 2 days. All age groups are susceptible to salmonella; however, the very old, very young, or ill may have more severe symptoms. Meat and poultry products, raw eggs, raw milk, and seafood are commonly involved in salmonella infections.
Careful washing of hands, avoidance of cross contamination, and cooking food to appropriate temperatures will help reduce the risk of salmonella poisoning. Follow these tips to keep you and your family safe.
- Wash hands thoroughly during food preparation. Wash using warm running water and soap for 20 seconds. Wash hands before cooking, when switching from raw to cooked foods, when switching between raw foods, and anytime there may be possible contamination.
- Use a separate cutting board for raw meats and other foods.
- Thaw meat in the refrigerator; plan on 24 hours for every 5 pounds of meat. Never thaw food on the counter.
- Thoroughly cook foods; use a thermometer to determine the temperature of food.
- 145 degrees – beef, lamb, and veal steaks and roasts.
- 160 degrees -- eggs dishes; ground beef, pork, veal, and lamb; pork chops, ribs, and roasts.
- 165 degrees – stuffing, casseroles, leftovers, ground turkey, and ground chicken.
- 170 degrees -- chicken and turkey breasts
- 180 degrees – chicken and turkey whole birds, legs, thighs, and wings